Grilled Zucchini

The late-summer glut of home-grown zucchini creates an
unquenchable demand for recipes. If only zucchini blossoms were
more popular, or if squash seeds were available by prescription
only....

Anyway, this is a tasty way to polish off a dozen zucchini.
However, don't plan on eating it right away because it needs a
couple hours to develop. Make it and use it later as a side dish to
something simple off the grill, or as part of an appetizer platter.
Or in a sandwich—with sliced tomatoes they make a delicious
sandwich.

The zucchini can also be sautéed in olive oil, but I like
grilled zucchini better.

This is also an excellent way to prepare eggplant.

You need...

30 minutes at the grill

2 hours to marinate

Grill

Glass or enameled dish

Ingredients

12 to 15 smallish zucchini, about 3 Ibs.

Olive oil

About 12 leaves fresh basil

Handful fresh parsley leaves

2 or 3 cloves garlic

Salt

1 or 2 T. olive oil

5 or 6 T. vinegar

Slice the zucchini lengthwise into fat strips—probably
thirds. Brush them with oil and grill both sides. You want them
nicely brown and quite soft.

Chop the basil, parsley, and garlic all together until they are
quite fine.

As the zucchini are done, lay them in a non-reactive dish-you'll
make several layers. Sprinkle each layer with a pinch of salt, some
of the herb/garlic mixture, a little olive oil and vinegar.

Let it sit on the counter for a couple hours, tipping the dish
and spooning the juices over the top from time to time. Serve at
room temperature.

Cook's Notes...

Vinegar: Rather than prescribe a vinegar, I'll
leave it up to you. You can't go wrong. Red or white wine vinegar
is good. Balsamic vinegar gives this a caramelly sweetness. An herb
or fruit vinegar would undoubtedly add a lovely nuance as well.